Easy Keto Beef Fajita Salad — a light, crisp, and flavorful salad topped with tender steak strips, sautéed bell peppers, fresh tomatoes, cheese, and a scoop of guacamole.
If you enjoy hearty, meat-forward salads without the heaviness, this low-carb fajita salad is a perfect choice. Marinated flank or skirt steak is pan-seared and served over crisp romaine with charred bell peppers, fresh cherry tomatoes, shredded Colby Jack, and a dollop of guacamole. It fills you up while keeping things bright and fresh.
This recipe works well as a main course for a weeknight dinner or as part of a taco-style spread. For a smoky twist, use grilled flank steak or carne asada instead of pan-searing.
Keto Fajita Salad Sides
Serve the salad with keto-friendly sides like homemade tortilla chips, jalapeño poppers, jalapeño cheese rolls, or cauliflower rice for a satisfying low-carb meal.
What To Serve With Fajita Salad
This salad pairs nicely with salsas, beans, and rice for a full taco-night menu. It also complements baked casseroles, grilled potatoes, or burger bowls for larger gatherings.
Fajita Seasoning
If you prefer a homemade mix, combine the following for about two tablespoons of seasoning (roughly one packet):
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cumin
Beef Fajita Marinade
Marinate the steak in avocado oil, lime juice, fresh cilantro, minced garlic, and fajita seasoning for at least 30 minutes or up to overnight. This adds flavor and helps tenderize the meat.
How To Make Fajitas
For best results, start by cooking the bell peppers until lightly browned and caramelized — this develops a smoky, sweet flavor. Remove the peppers, then cook the marinated steak in the same pan so it picks up those pan flavors. This method keeps the dish simple and allows you to finish everything in one skillet.
When are Beef Fajitas Cooked
The ideal doneness depends on your preference. Use an instant-read thermometer for accuracy:
- 125°F — Rare
- 135°F — Medium rare
- 145°F — Medium
- 150°F — Medium well
- 160°F — Well done
How To Make Fajita Salad
Assemble the salad base before adding the sliced steak to keep presentation neat. Toss only the amount of lettuce you plan to eat with dressing right before serving; dressed greens wilt quickly. Steak and pepper mixture will keep in an airtight container for up to four days in the refrigerator, but the dressed salad should be eaten immediately.
Recipe FAQs
Cook steak to your desired temperature. For medium-rare aim for about 135°F, and for medium about 145°F. Use a digital meat thermometer for best results.
The cooked steak and peppers can be stored in an airtight container in the refrigerator for up to four days. Dressed salad should be eaten immediately as it wilts quickly.
Beef Fajita Salad Recipe
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Easy Keto Beef Fajita Salad Recipe
Ingredients
- Fajita seasoning (store-bought or the homemade blend listed above)
- ⅓ cup avocado oil (for marinade)
- 2 tbsp avocado oil (for pan frying)
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- ¼ cup lime juice
- 2 tbsp freshly chopped cilantro
- 2 cloves garlic, minced
- 2 tbsp fajita seasoning (use a sugar-free mix for keto)
- ½ tsp salt
- ½ tsp ground black pepper
- 1 lb flank or skirt steak
- 5 cups romaine lettuce, chopped
- 2 cups cherry tomatoes, sliced
- 1 cup Colby Jack cheese, freshly shredded
- 1 cup guacamole
- Optional: lime wedges and chopped cilantro for garnish
Instructions
- In a bowl, whisk together ⅓ cup avocado oil, lime juice, chopped cilantro, minced garlic, 2 tablespoons fajita seasoning, ½ teaspoon salt, and ½ teaspoon black pepper.
- Place the steak in a large bowl, pour the marinade over it, toss to coat, and cover. Marinate at least 30 minutes or up to overnight.
- Heat 2 tablespoons avocado oil in a large skillet over medium heat. Add the sliced red and yellow peppers and cook 5–6 minutes until tender and lightly browned. Remove peppers and set aside.
- Using the same skillet, remove excess marinade from the steak and cook the steak over medium heat about 6 minutes per side, or until it reaches your desired doneness.
- Let the steak rest 10 minutes, then slice into long strips against the grain.
- Toss chopped romaine with a light drizzle of dressing if desired, then top with cherry tomatoes, shredded cheese, a scoop of guacamole, the sliced steak, and the cooked peppers.
- Garnish with chopped cilantro and lime wedges if desired and serve immediately.
Nutrition (per serving, approximate)
Calories: 696 kcal | Carbohydrates: 13 g | Protein: 39 g | Fat: 53 g | Fiber: 8 g | Sugar: 5 g
Nutrition values are estimates and should be used as an approximation.
Additional Info
Course: Main Dishes | Cuisine: American
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